Potato Cakes (Austrian Kartoffelschmarrn)

Pan-fried potatoes or potato pancakes have a tradition in Austria. The recipe originates from the war, when they had a limited number of ingredients available. Back then it was served as a main meal. Today it is more common for it to be served as a side dish to roasts and other meats.

potatoes, skin on (500 g)
1 small onion, finely chopped
3 Tbsp. butter or olive oil
sea salt
black pepper, freshly ground
1 tsp. ground nutmeg
1 Tbsp. fresh parsley, finely chopped (optional)

Wash the potatoes, boil them unpeeled in salted water for about 20 minutes. They are done if you can prick the potatoes with the fork with ease. Strain the potatoes and peel.

Heat the butter in a frying pan and sauté the onion. Add potatoes and crush with a potato masher. Fry the potatoes until crispy with constant turning.

Season the potato pancakes with salt, pepper and nutmeg. Sprinkle chopped parsley, if desired.

Makes 4 servings.